In a cooking pan, heat cooking oil. Then break egg, be careful not to break the yolk. Place the egg into the heated cooking oil. Put a dash of salt onto the egg yolk. Observe until the egg white whitens. White egg white shows the egg is already cooked. Take out the egg from the pan. Serve.

In a cooking pan, heat cooking oil. Then break egg, be careful not to break the yolk. Place the egg into the heated cooking oil. Put a dash of salt onto the egg yolk. Observe until the egg white whitens. White egg white shows the egg is already cooked. Take out the egg from the pan. Serve.

i usually get a big ginger and shoot it in a juicer or else use a cheese grater. you can also use the shredded ginger to marinate on the fish. don't put too much or it will be over powering and you wont be able to enjoy the fish itself.

if you buy freshly killed fish and cook it, you will not need to do this.

i only wash the fish with cooking wine and then immediately wash it with running water. so it wont get cooked, or else the alcohol will be too overwhelming.

dimfer

03-24-2008, 05:02 AM

in seafoods panu pinapawala ang lansa but still the flavor is still there 100percent

when cleaning fish, try adding vinegar to the water you use to wash or "babad" the fish. this should take away he "lansa" and make slippery fresh caught fish easier to clean

I find most Filipinos overcook seafod - my mother is a perfect example.

When grilling or baking shrimp - it should not last longer than 3 minute - basta pumula na on both sides ayos na. Kung deep fried naman, heat the oil first, then 'pag inihulog ang shrimp, mga isang minuto lang hango kaagad, basta pumula ayos na. When pan frying filleted fish - heat the pan & oil first - do the side side with the skin first, cover the frying pan, turn & cover again, turn and season (if desired). Basta maputi na ayos na, should be around 5 minutes or less. This how they do it at seafood restaurants here. The fish must be tender and not dry. When grilling fish fillet, I think the rule of thumb is 10 minutes per inch of thickness.

Wash potatoes thouroughly, air dry. In a baking dish add potatoes (you need not peel them) rosemary, minced garlic, olive oil (just enough to coat the potatoes) and season with salt and pepper. Mix them up and bake at 300 deg. until potatoes are fork tender =)

dimfer

03-24-2008, 11:25 AM

you can use seafood seasoning mix, garlic powder, cayenne pepper. white wine usually brings out the flavour of seafood - but like Gilbert said, don't get too carried away with it so as it doesn't become too overwhelming

in sa pot add bbq ribs, and water enough to cover the ribs, add 1/4cup kikkoman, 3 bayleaves, whole peppercorn(10), bring water to simmer(do not boil) for 30 mins or when the ribs and meat are tender. when done, remove ribs from pot and cool ribs right away.

using the marination, simply lay the ribs single layer on a ovenproof dish and cover ribs with the bbq sauce/marination. cook in the over 160C for30 mins or until very hot. check taste, add bbq sauce/marinate and cook further.

anyway, sa chicken portion you chicken 8 pieces, use rosematy, garlic, salt pepper paprika and cajun spice to flavor your chicken, oil, rub all ingridiesnts to the chicken and keep in ref for 30 mins. heat up grill approx it should reach 180-220C dapat burning hot talaga or place your hand 3 inches upon top of the grill. if you couldnt stay the heat for 3 sec. thats hot already!.
grill your chicken and enjoy.:)

tip.
if your chicken seems to burn outside but aint cook inside, place in the oven and cook there. to cook the inside

switchjs180

03-25-2008, 11:14 AM

bro, think the right amount of luya can take out the lansa of seafood. pero pag naparami, sigurado may sipa na yun. : )

fot chicken naman you can use tarragon rosemary oregano and thyme. make some experiments. just be careful

jowee

03-25-2008, 11:37 AM

PM n'yo lang ako pag luto na, ha. Kelangang matikman yan. :D

Zigmund P. Ng

03-25-2008, 12:53 PM

si nins(forumer) may own resto yun =)

dimfer

03-25-2008, 01:14 PM

we love bbqued chicken as well, but the threat of salmonella is always there if undercooked - so we marinate the chicken, cook in the microwave oven for around 20 minutes then grill to finish it off. lasang inihaw pa rin/

slavezer0

03-25-2008, 02:03 PM

i usually get a big ginger and shoot it in a juicer or else use a cheese grater. you can also use the shredded ginger to marinate on the fish. don't put too much or it will be over powering and you wont be able to enjoy the fish itself.

if you buy freshly killed fish and cook it, you will not need to do this.

i only wash the fish with cooking wine and then immediately wash it with running water. so it wont get cooked, or else the alcohol will be too overwhelming.

kailan ka magluluto sa inyo?
pakain!

slavezer0

03-25-2008, 02:05 PM

i know how to cook bopis i just want to know others' way of cooking it and extra ingredients na nilalagay nila.

spyke

03-26-2008, 04:20 PM

pare mrs tookover since 2007, so i am just passing what i do before. kaw ang magpakain ng bopis dyan. mwehehehe

slavezer0

03-26-2008, 05:30 PM

pare mrs tookover since 2007, so i am just passing what i do before. kaw ang magpakain ng bopis dyan. mwehehehe

one whole chicken- remove excess feathers and fats. cut from breast down (use kitchen scissor for easier cut), pry open to make the chicken flat.wash and pat dry with clean cloth. use steel barbecue stick ( bamboo barbeque will also do) and stub the side of the chicken from one end to the other. this will keep the chicken flat during roasting.in a small bowl mix in kasuba, a little salt, pepper, a tablespoon or two of olive oil. use this mixture to rub over the chicken. keep in fridg. for an hour or two. preheat oven around 150*c. cook in oven till golden brown. occasionally brush drippings. after cooking let chicken cool a little.
prepare the sauce. use fresh ripe but firm tomato. remove seeds or if you prefer leave it intact. wash and place in osterizer ( food processor). chop till saucy. place in chiller ( do not freeze).serve cool. note. if you want a spicy sauce you can add some fresh red chilli.

tortilla can be steam or pan heated.

now its ready to dig in. take off a piece of juicy chicken meat. wrap with tortilla spoon in some chilled tomato sauce and eat.heathy and less fat. bona petito.

note. you can mix in fresh romaine, cucumber ,lettuce or wantever fresh vegetable or fruits that you prefer.

one whole chicken- remove excess feathers and fats. cut from breast down (use kitchen scissor for easier cut), pry open to make the chicken flat.wash and pat dry with clean cloth. use steel barbecue stick ( bamboo barbeque will also do) and stub the side of the chicken from one end to the other. this will keep the chicken flat during roasting.in a small bowl mix in kasuba, a little salt, pepper, a tablespoon or two of olive oil. use this mixture to rub over the chicken. keep in fridg. for an hour or two. preheat oven around 150*c. cook in oven till golden brown. occasionally brush drippings. after cooking let chicken cool a little.
prepare the sauce. use fresh ripe but firm tomato. remove seeds or if you prefer leave it intact. wash and place in osterizer ( food processor). chop till saucy. place in chiller ( do not freeze).serve cool. note. if you want a spicy sauce you can add some fresh red chilli.

tortilla can be steam or pan heated.

now its ready to dig in. take off a piece of juicy chicken meat. wrap with tortilla spoon in some chilled tomato sauce and eat.heathy and less fat. bona petito.

note. you can mix in fresh romaine, cucumber ,lettuce or wantever fresh vegetable or fruits that you prefer.

punta ako sa inyo.kain tayo niyan, boss ally!

jeremiah_nads

03-27-2008, 09:16 AM

Just want to share my grilled liempo recipe.

One kilo pork belly
One and a half liters of sprite
Chopped Large ginger
Salt and pepper to taste

Season with salt and pepper. Rub it with ginger. Add the sprite. Marinate for three hours or more...
Grill on high heat.

Take out the cold beer (hence the three hour marination) and enjoy...

Best dip would be thinly chopped onion with toyo and vinegar and sugar and calamansi...

Para matanggal ang amoy ng bawang at sibuyas sa kamay, try rubbing it in a stainless surface. Usually our kitchen sink is made of it kaya try niyo dun i rub. If ever na made of cement yong sa inyo, maghanap na lang kayo ng stainless knife or butchers knife (para malapad) but just be carefull not to cut yourself. After rubbing wash mo na lang with soap & water.

switchjs180

05-19-2008, 12:20 AM

nice. try it soon. thanks for the tip

switchjs180

05-19-2008, 12:44 AM

cooking tip. HACCP

dont leave your food at room temp for longer than 20 minutes, ensure to prevent bacterial growth.
bacterias grow and multiply at temperature of 5C- 60C and grow rapidly at 24-46C you want to prevent food poisoning.
kaya dapat if your not using the food or ingridient yet, keep it in the ref under 5C or cook right away the food heating it up above 60-65C. there are some exceptions though,

dont leave your food at room temp for longer than 20 minutes, ensure to prevent bacterial growth.
bacterias grow and multiply at temperature of 5C- 60C and grow rapidly at 24-46C you want to prevent food poisoning.
kaya dapat if your not using the food or ingridient yet, keep it in the ref under 5C or cook right away the food heating it up above 60-65C. there are some exceptions though,

you will need:
- chicken meat, cut into cubes or chunks (breast part preferably) or get the ready made chicken chunks from purefoods.
- onion, chopped
- garlic, chopped
- tortilla (you can get it in groceries, usually in the chilled section near the lumpia wrapper or the bread section)
- butter or olive oil
- quickmelt cheese, grated
- salt and pepper
optional: tabasco sauce

steps
- put the butter or olive oil in the pan
- then add the onion
- when its starting to juice up, add the garlic. cook it a bit.
- add the chicken chunks.
- season it with salt and pepper.
- if you want it a little bit spicy add tabasco
- then take everything out of the pan
- wipe off the dirt of the pan..(DO NOT WASH)
- put the tortilla in the pan and toast one side.
- and then flip it over
- put the chicken mixture on the toasted side of the tortilla
- then add the cheese
- cover with another tortilla
- then flip it again so that the cheese will melt
- if it's already melted, take it out of the pan
- you can cut it already and serve it
- better serve it hot. its tastier that way, but it can also be done ahead of time and then put
in an oven toaster or oven a little bit.

yes i agree ginger juice. wash with cooking wine first, then wash with water then add ginger juice.

aside from ginger juice, i also use onion juice. may technique lang ako ginagawa and i do this sa mga fried fishes and the people in the house love it. heheheh

bhrayan

05-20-2008, 04:52 PM

we love bbqued chicken as well, but the threat of salmonella is always there if undercooked - so we marinate the chicken, cook in the microwave oven for around 20 minutes then grill to finish it off. lasang inihaw pa rin/

rub chicken with enough to more salt, including the inner part ( para lang kayo magpriprito). set aside for 5-10 minutes. then rub it with grated onion, setting aside for another 5 minutes. then put the syrup covering all part of the chicken. set aside for another 5 minutes. then put catsup, doing the same thing. massage the chicken ( wag naman lapirot ) heheheh smooth rubbing lang until magblend lahat ng ingredients. marinate for atleast 2 hours ( better kung longer ) then roast it according to cooking instruction of your equipment. enjoy!!!!!

2nd simmering 95C-98C= notice when you boil meat, it shrink, simmering is an ideal cooking method to keep the juices of a meat intact inside, a gentle cooking method wchich does not destroy the protien which could lead to further loss of juices in meat.

did you know that adding salt or sugar in the very first place with out cooking the food yet could lead your food item to lose alot of juices,
because salt is hydroscopic, same as sugar, they dehydrate food items fast.

notice the daing, its dry, thats the character of the salt if you leave it for too long with your food
thats why control your patience when using salt, season food item, 20-30 minutes only before you cook it, most especially tender meat parts.

procedure:
- wash fish thoroughly then place inside an appropriately-sized cooking pot
- insert the onions, gingerroot, laurel leaf and sili in the spaces betwen the fish
- pour in venigar and patis
- sprinkle paminta, salt and optional ingredients
- top the preparation with canola oil
- cover and cook in medium flame. it is preferred to have a glass cover with a small hole to be able to check the fish from time to time without lifting the cover and at the same time, to give space for steam to be released.
- lower the flame when the eyeballs of the fish start to pop out
- simmer til almost all the liquid ingredients are gone
- serve hot

to do it,
combine oil and chillies and chilli flakes on pot,(maganda heavy bottomed pot)
heat up slowly in fire. bring to a boil, AND LOWER DOWN TO NEARLY SIMMERING POINT(very small bubbles), infuse for about 20-30 minutes in a very consistent temperature.

also for kitchenware and kitchen appliances, i preffer going to gourdo's and or rustans department stores in the mall.

if you want a grinder that's really nice, this one i saw is battery operated and even has a flashlight... i'm not sure where you can get it though, but it's so cool! it's also very pricey...

chef suksid dubai

08-24-2008, 06:25 AM

if you want a grinder that's really nice, this one i saw is battery operated and even has a flashlight... i'm not sure where you can get it though, but it's so cool! it's also very pricey...
Ayus yan ah....with flashight?:confused:

add info ko lang, pag di mo trip anf mechanical tenderizing or hammering, or thinly slicing, just get tender meat parts, usually maganda ang tenderloin or part ng shortloins ng baka, using this meat parts kasi, it has a fat marbles inside kahit local beef, you can assure na tender at juicy ang meat for tapa, you also dont need to cook it very long, you can preserve the beef flavor aswell as the marinate wont burn much, which will preserve much of its flavor.

share ko din how i marinade my tapa.

i only use

kikkoman
vinegar
sugar
garlic
calmansi.

for a variation

i add grated apples.

i marinate the meat for a max of 24 hours, but i dint add salt during marinating period coz it will make my meat tough.

just check the ratio of your ingridients for your own liking and taste.

Combine oil and annatto seeds in a small skillet.
Heat gently over low heat until oil turns a golden orange, about 5 minutes, swirling seeds in skillet several times.
Strain oil; discard seeds. Pour oil into a Dutch oven and heat.
Add rice; and boil until liquid is absorbed, 5 to 10 minutes.
Reduce heat to very low; steam, without stirring, 30 minutes or until rice is tender.
Use a heat diffuser if necessary to prevent rice from burning and sticking.
Fluff with a fork before serving.
Makes 4 servings.

In a food processor fitted with the metal blade or in a nut grinder, grind nuts as fine as possible.
Place in a small saucepan.
Stir in water, soy sauce and sugar. Boil 4 minutes, stirring occasionally; sauce should thicken slightly but still be fluid; keep warm.
If it becomes too thick while standing, dilute to desired consistency with additional water. Serve warm.
Makes 1 1/4 cups.

i do cook this small batch by small batch to avoid pooling or overcrowding the pan which will prevent my pan to heat very well.

initin lang ang pan add oil and make the oil reach its smoking point, saute the garlic very brief, dont brown it too much, add the cubed t-loin to the very hot pan and sear and saute the meat till the outer part turns into nice brown color , add knorr seasoning to your likeness and season with salt and pepper and herbs that are available, continue to cook the meat if you want it well done,(i preffer the meat medium rare or medium). serve and enjoy!

i do cook this small batch by small batch to avoid pooling or overcrowding the pan which will prevent my pan to heat very well.

initin lang ang pan add oil and make the oil reach its smoking point, saute the garlic very brief, dont brown it too much, add the cubed t-loin to the very hot pan and sear and saute the meat till the outer part turns into nice brown color , add knorr seasoning to your likeness and season with salt and pepper and herbs that are available, continue to cook the meat if you want it well done,(i preffer the meat medium rare or medium). serve and enjoy!

procedure:
in a medium size bowl, add your balsamic vinegar and shallots, mustard and whisk well util combined thoroughly, in a steady stream, pour on the oil to the bowl and mix with a wisk to incorporate and emulsify the vinegar and oil, when done season to taste with salt and pepper.

better to ask for help with another person to make the whisking and the pouring easy.

dont be afraid if the oil and vinegar separates, its normal, just whisk it again or shake it in a squeeze bottle to re-emulsify it :)

and thats it, thats your balsamic dressing, just check the taste and season with salt and pepper to your likeness.

just slightly tear the red lettuce leaves to bite sizes, removing the brown spots and the stems,( please never cut your lettuces with your knife! this will end up oxidizing your lettuce and ending up to an unpleasant brown color)

in a bowl combine all the mesclun greens and lettuce, and enough dressing ( not too much dressing that will cause your greens to sog and wilt, 5 table spoons of dressing for 1 portion will be good enough, add small amount when needed) mix well with your hands and toss well with a light touch.
plate your salad on top of each other and make some height for a better presentation,
with some of your dressings, place a handful of nuts and toss in a bowl, leaving it coated with some balsamic dressings, sprinkle over your salad:)

enjoy
i wll post a picture of these salad soon. on how i plate it and how it looks

procedure:
in a saute pan. heat up oil and add mushrooms, saute very well ubtil small brown colors appear, season with salt and pepper and some thyme leaves

making the risotto:

heat up large pan enough to fill in a 1 kg rice,
add olive oil and heat well,
add chopped onions and sweat nicely
add the risotto rice and coat well with the oil, stirring ocationally
deglaze the rice with white wine and let the wine evaporate and reduce
add the chicken stock 2 cups at a time and stirring ocationally add thyme leaves,
add the mushrroms and mix well,
when the liquid is almost gone add another cup of stock to continue the cooking process
continue the process of mixing and adding stock until the rice gets cooked aldente,
the rice consistency should be creamy, not very wet but really creamy.

procedure:
in a saute pan. heat up oil and add mushrooms, saute very well ubtil small brown colors appear, season with salt and pepper and some thyme leaves

making the risotto:

heat up large pan enough to fill in a 1 kg rice,
add olive oil and heat well,
add chopped onions and sweat nicely
add the risotto rice and coat well with the oil, stirring ocationally
deglaze the rice with white wine and let the wine evaporate and reduce
add the chicken stock 2 cups at a time and stirring ocationally add thyme leaves,
add the mushrroms and mix well,
when the liquid is almost gone add another cup of stock to continue the cooking process
continue the process of mixing and adding stock until the rice gets cooked aldente,
the rice consistency should be creamy, not very wet but really creamy.

i do cook this small batch by small batch to avoid pooling or overcrowding the pan which will prevent my pan to heat very well.

initin lang ang pan add oil and make the oil reach its smoking point, saute the garlic very brief, dont brown it too much, add the cubed t-loin to the very hot pan and sear and saute the meat till the outer part turns into nice brown color , add knorr seasoning to your likeness and season with salt and pepper and herbs that are available, continue to cook the meat if you want it well done,(i preffer the meat medium rare or medium). serve and enjoy!

i do cook this small batch by small batch to avoid pooling or overcrowding the pan which will prevent my pan to heat very well.

initin lang ang pan add oil and make the oil reach its smoking point, saute the garlic very brief, dont brown it too much, add the cubed t-loin to the very hot pan and sear and saute the meat till the outer part turns into nice brown color , add knorr seasoning to your likeness and season with salt and pepper and herbs that are available, continue to cook the meat if you want it well done,(i preffer the meat medium rare or medium). serve and enjoy!

actually yung knorr seasoning na ang pinaka sauce nya at the end. sarsa na nya yan. pero if you want na may sauce talaga. what you can do is add some knorr and some soysauce, then let it simmer in a while. then add a little bit of slurry, (cornstarch na diluted sa cold water)
then magthithicken na yan, enjoy!

actually yung knorr seasoning na ang pinaka sauce nya at the end. sarsa na nya yan. pero if you want na may sauce talaga. what you can do is add some knorr and some soysauce, then let it simmer in a while. then add a little bit of slurry, (cornstarch na diluted sa cold water)
then magthithicken na yan, enjoy!

great apples with peels coarsely, squeeze some lemon or any citrus fruits onto the greated apples, combine the greated apples and the soaked oats and also the dried fruits(raisins and apricot), add some honey and check the sweetness, add more honey if necessary, then cut fruits like grapes, banana, mango, strawberry, melon etc. into bite size pieces, use these fruit to garnish your muesli, also add your mix nuts prefferably almond and some walnuts, please check the taste, better not to be very sweeeeet, and it should have a hint of sour taste,
and lastly add your mint leaf for the final garnish!

oysters should be alive intact and tighly closed, it should be chilled also to retain freshness,

using an oyster shucker or oyster knife, or phillips (flat na malapad na screw driver) open oyster carefully without damaging the shell and your fingers, dahan dahan, when opened carefully remove the upper shell without damaging and not removing the oyster, keep the oyster attcahed to the bottom shell, you will see the oyster juice inside when you open it, do not throw it, save it in a glass and preserve, remove the fargments, dirts and rinse the oyster in cold water

when clean, arrange the oyster on top of a plate with crushed ice, garnishing with the seaweed and lemon wedges or slices.

open and clean oysters as mentioned above, but with these recipe. remove the oyster from the bottom shell, reserving the shell, also reserve all the oyster juices as much as possible,

cooking the oyster:
put all the oyster juices in a pot and adding the white wine and shallots, turn the heat up and let it boil for about 5minutes until it reduces the alcohol. add all the clean oyster meat in the boiling liquid, turn the heat off right away to prevent the oyster to get over cooked.

spinach leaves:

remove spinach leaves from stems, keeping all the leaves, in a boiling water, blanch the leaves until it reduces in volume or nanguluntoy na, remove it from the boiling water and immediately plunge in iced water to stop the cooking. drain afterward

in a pan with oil, add chopped onions and garlic saute well, add the drained spinach
leaves, saute well and season with salt and pepper.

ok malapit na

oyster cream,
natatandaan mo yung liquid made from oyster juice wine and shallots na pinaglutuan mo ng oyster meat?
ok, remove the cooked oyster meat and set aside, using the liquid, place it in a small pot and heat it up, add 1 cup of cream and let it boil, then, combine a spoon of flour and a spoon of butter in a separate container mixing it well and resulting to a dough like txture which is called a ROUX, add the roux or the combines butter and flour into the boiling cream and mix well until the cream gets thick. when thick enough season with salt and pepper and cool down.

ok ito na: the rockefeller
using the reserved very clean and epty bottom shell of oyster,

lay it in a bed of rocksalt to make it stand,

on top of the shell add the sauteed spinach as the first layer, then add 1 big cooked oyster meat on top of the spinach, then using the oyster cream put a spoonfull oystercream on top of the oystermeat and filling the whole space of the shell, then sprinkle lots of parmesan cheese on top as the final layer,

cook inside the oven until the cheese melts. and the cream gets golden brown.
when cooked, arange in a nice plate with bed of salt and use only lemon to enrich the taste, enjoy,

gratinated oyster:

same ingridients and procedure, wala lang spinach pero merong crispy bacon
just the same methods like the rockefeller. but its without spinach.

here.
for the first layer put the cooked oyster meat on the shell then add a spoonfool of oystercream onto it, then for the third layer, add crispy bacon on top and lastly add the parmesan cheese, cook in the oven until cheese melts and turns into golden brown color.

enjoy.

happy valentines!

i will try my best to post a video about this doing it by my self or a step by step procedure.

cook spaghetti for 11 minutes starting in boiling water, when cooked aldente immediately soak in iced water to stop the cooking.
add olive oil to the pasta to prevent it from sticking to eachother.

in a very hot pan. add olive oil about 5 table spoon,add chopped onions and saute well but not burned or brown ad, then add garlic and saute well. do not brown the garlic, after, add the tuna flakes with out the oil, saute well and then add the cooked pasta to the tuna and toss and mix well. mix until the tuna is well incorporated to the pasta, and until the pasta is hot. the using the reserved oil from the tuna, drizzle onto pasta and toss or mix again. season with salt and pepper. and eat very hot and enjoy:D

cook spaghetti for 11 minutes starting in boiling water, when cooked aldente immediately soak in iced water to stop the cooking.
add olive oil to the pasta to prevent it from sticking to eachother.

in a very hot pan. add olive oil about 5 table spoon,add chopped onions and saute well but not burned or brown ad, then add garlic and saute well. do not brown the garlic, after, add the tuna flakes with out the oil, saute well and then add the cooked pasta to the tuna and toss and mix well. mix until the tuna is well incorporated to the pasta, and until the pasta is hot. the using the reserved oil from the tuna, drizzle onto pasta and toss or mix again. season with salt and pepper. and eat very hot and enjoy:D
Sarap nyan bro Jhay-es! :icon13:

cook spaghetti for 11 minutes starting in boiling water, when cooked aldente immediately soak in iced water to stop the cooking.
add olive oil to the pasta to prevent it from sticking to eachother.

in a very hot pan. add olive oil about 5 table spoon,add chopped onions and saute well but not burned or brown ad, then add garlic and saute well. do not brown the garlic, after, add the tuna flakes with out the oil, saute well and then add the cooked pasta to the tuna and toss and mix well. mix until the tuna is well incorporated to the pasta, and until the pasta is hot. the using the reserved oil from the tuna, drizzle onto pasta and toss or mix again. season with salt and pepper. and eat very hot and enjoy:D

that's what I'm talking about! thanks a lot sir :w00t: this will be also a wonderful gift for my mom on her 54th birthday haha.. :mellow: